Beet, Goat Cheese and Walnut Salad with Balsamic Vinaigrette
1 hr, 5 mins
Ingredients for the salad: • 2 lbs beets • 1-2 tbsp olive oil • Salt and pepper, to taste • 5 cups arugula • 8 oz goat cheese • ½ cup Anthony’s Goods Walnut Halves and Pieces, toasted • 2 avocados, sliced Ingredients for the balsamic vinaigrette: • ¼ cup balsamic vinegar • 2 garlic cloves, pressed • 1 ½ tsp honey • 2 tsp Dijon mustard • ¼ cup extra virgin olive oil • Salt, to taste • Freshly ground Anthony’s Tellicherry Peppercorns, to taste
She’s a classic. This light salad with roasted beets, creamy goat cheese and crunchy walnuts can’t be beat. 1. Preheat the oven to 425F and line a half baking sheet with parchment paper. 2. Peel the beets and slice them into wedges. Coat with the olive oil and season with salt and pepper. Roast for 50 minutes to 1 hour, until the beets are fork tender. 3. Meanwhile, add all of the dressing ingredients to a jar and shake well to combine. 4. In a small pan, toast the walnuts over low heat until lightly browned. 5. In a large bowl, add the arugula, goat cheese and toasted walnuts. Add the roasted beets and toss everything with the dressing. Top with avocado slices and serve.